Biscuit Baking Technology: Processing And Engineering Manual

Explore the intricate world of biscuit manufacturing with “Biscuit Baking Technology: Processing And Engineering Manual.” This comprehensive guide delves into the science and engineering principles underpinning biscuit production, offering invaluable insights for professionals and students alike. From raw material selection to final product packaging, the book meticulously examines each stage of the baking process. Discover detailed analyses of ingredient functionality, mixing techniques, dough development, and baking parameters.

Understand the critical role of process control and optimization in achieving consistent product quality. The manual also covers essential aspects of equipment design, maintenance, and troubleshooting. Explore advanced technologies in biscuit baking, including automation and innovative processing methods. This manual provides a strong foundation in the theoretical principles and practical applications of biscuit baking technology. Whether you’re a seasoned biscuit manufacturer or an aspiring food scientist, this manual provides valuable knowledge and practical guidance.

Gain a competitive edge with the latest advancements in biscuit processing and engineering. Book for professionals in food manufacturing, engineering, and research, as well as students in food science and technology programs. Equip yourself with the knowledge and tools necessary to excel in the dynamic world of biscuit production.